Macanese pork chop bun

Ingredients

• 320 g boneless pork chop
• 2 pieces Portuguese bread rolls (papo seco)
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp granulated sugar
• 2 cloves fresh garlic
• 1/2 tsp ground white pepper
• 1 pinch five-spice powder
• 1 tsp sesame oil
• 1 piece whole egg
• 60 g cornstarch
• 500 ml neutral frying oil (peanut or sunflower)

Method

1. Flatten the pork chops with the flat side of a knife or a meat tenderizer until about 1 cm thick, keeping the surface intact; trim the excess fat from the edge and score the remaining fat in two or three places to prevent the meat from curling during cooking.
2. Prepare the marinade: crush the garlic and mix it with the soy sauce, Shaoxing wine, sugar, white pepper, five-spice, and sesame oil.
3. Rub the pork chops with the marinade, cover, and let marinate for at least 20 minutes at room temperature (ideally 2 hours in the refrigerator, taking them out 20 minutes before cooking).
4. Heat the frying oil in a wok or deep sauté pan to 170-180 °C.
5. Beat the egg in a shallow dish and pour the cornstarch into another. Drain each pork chop of the marinade, dip it in the egg, then coat it in cornstarch, pressing firmly for a thin and even crust.
6. Fry the pork chops one at a time, 3 to 4 minutes per side, until the crust is golden and crispy and the meat is just cooked through; drain on a wire rack or paper towels and salt lightly if needed.
7. While frying, split the rolls in half without cutting them completely through, and heat them for 2 minutes in a warm oven or a dry skillet to revive the crust.
8. Slide each hot pork chop into its bun, close, and serve immediately, without sauce or condiments: this is the authentic Macanese version, where the meat's juices alone flavor the bread.

Nutrition

Per serving

Energy

754.6 kcal

Protein

35.71 g

Carbohydrate

39.01 g

Fat

49.62 g

Fibre

1.91 g

Calcium

24.42 mg

Iron

1.15 mg

Magnesium

29.13 mg